My moms creamed new garden vegetables

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories.

Gather baby potatoes, peas, carrots, and little onions from the garden.

Steam the baby potatoes until tender, then add the carrots, and finally the peas, using a little water in a pan with a tight-fitting lid.

While the vegetables are steaming, melt butter in a skillet over medium heat and sauté chopped onion and minced garlic until tender.

Add flour to the onion and garlic mixture to form a roux, stirring to fully absorb the fat.

Gradually whisk in small amounts of milk, stirring until fully incorporated to avoid lumps, then continue adding the remaining milk and bring to a simmer.

Season the Bechamel sauce with salt, black pepper, and a little Worcestershire sauce for extra flavor.

Add freshly chopped dill to the sauce and bring it back to a brief simmer.

Once the vegetables are tender and vibrant, remove them from the heat and pour the Bechamel sauce over the steamed vegetables, gently folding to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens